City Bakery Macaroni and Cheese

READY IN: 1hr 38mins




  • Preheat the oven to 350°; lightly butter a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
  • Sprinkle the crumbs in a single layer on a baking sheet; bake 10-15 minutes or until golden brown; set aside.
  • Bring a large pot of salted water to boiling; cook the macaroni al dente (8-10 minutes); drain macaroni; then place in a large bowl.
  • Bring milk to a simmer in a small saucepan over med-high heat.
  • In a medium saucepan over med-low heat, melt the 6 tablespoons butter; add in the flour; mix well using a wooden spoon or spatula.
  • Cook, stirring constantly, for 3 minutes.
  • Whisk in hot milk and continue whisking until smooth.
  • Increase heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon.
  • Season with salt and pepper; strain through a fine strainer.
  • Add the sauce to the macaroni; add in 1 cup each: Gruyere, Cheddar, add Grana Padano; stir to mix well.
  • Taste, and season with salt and pepper if needed.
  • Pour the macaroni mixture into the casserole dish; sprinkle with remaining cheese.
  • Sprinkle the toasted cornbread crumbs evenly over the casserole.
  • Cover with foil; bake on the middle shelf about 20 minutes or until heated through.
  • Remove foil and continue baking about 10 minutes or until top is golden brown.
  • Let stand 10 minutes before serving.